why filtered water?
Vegetables and fruits pickled in agrodolce
pick up all of the flavors in the brine—that’s
the whole point, after all. Because water is a
main component of the brine, it’s recom-
mended that you filter your tap water or use
bottled spring water. This way, you can be
sure your pickles won’t take on any off flavors
from municipal water-treatment chemicals,
such as chlorine, or naturally occurring miner-
als in well water, like sulfur.
pick a place
for your pick-
led peppers
- Serve over thick grilled
pork chops. - Toss with cooked pasta,
olive oil, and freshly grated
Parmigiano-Reggiano. - Pile onto a ciabatta roll with
prosciutto and mozzarella. - Fold into a frittata.
- Scatter over pizza.
parmigiano-pistachio frico
These delicate cheese crisps are a perfect pre-
dinner nibble, ideally with a glass of something
sparkling. You’ll need a lot of cheese to make
them—grinding it in a food processor is a great
time-saver. Yields 24; serves 8 to 106 oz. Parmigiano-Reggiano or Grana Padano, finely
ground in a food processor (11/2 cups)
11/2 oz. (1/4 cup) shelled pistachios, coarsely choppedPosition a rack in the center of the oven and heat the
oven to 350°F.
Line 2 large baking sheets with parchment. Sprinkle
1 scant Tbs. of the cheese on the parchment in a line
4 inches long and 1 inch wide. Repeat to make more lines
spaced about 11/2 inches apart (12 on each sheet). Bake
1 sheet for 7 minutes, then remove from the oven and
sprinkle each frico with about 1/2 tsp. of the pistachios.
Return to the oven and bake until bubbling and golden,
3 to 5 minutes more. Transfer the parchment to a rack
and gently loosen the frico from the parchment with a
thin metal spatula. Repeat with the other sheet. Let cool
completely before serving. (The frico will keep in an airtight
container for up to 5 days.)FIneCookIng.Com 31